Professional Kitchen Manager, The (Paperback)

Focusing on back-of-house management, ""Professional Kitchen Management ""addresses topics such as supervision, menu planning, development and use of standard recipes, purchasing, and cost control. Students will learn how to evaluate menus, manage inventory, train personnel and deliver food services on a budget. An innovative format pairs concepts presented in each chapter with cleverly animated and highly interactive Kitchen Management Simulations (KMS) lessons to provide hands-on training that is fun for students and time freeing for instructors. Reader-friendly features explain why concepts are important to daily operations and identify the skills needed to manage a high-quantity food production kitchen.

General

Imprint:	Prentice Hall
Country of origin:	United States
Release date:	April 2011
First published:	2012
Authors:	David Hayes • Allisha Miller • Jack Ninemeier
Dimensions:	275 x 216 x 14mm (L x W x T)
Format:	Paperback
Pages:	336
ISBN-13:	978-0-13-139174-1
Categories:	Books > Business & Economics > Business & management > Management of specific areas > Purchasing & supply management Books > Business & Economics > Industry & industrial studies > Service industries > Hospitality industry > Hotel & catering trades
LSN:	0-13-139174-7
Barcode:	9780131391741

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